Rice Cooker Cake
Rice cooker can be used not only for cooking rice, but also can be used for cooking chicken, soup, Chinese Pot Stickers, even sponge cakes. They are soft and light...you will want to eat more than 1 piece. Ingredients are very simple and you may already have at home.
- 1 cup flour
- 4 eggs, separate white and yolk
- 1/3 cup sugar
- 1/4 cup milk
- 1 teaspoon vanilla extact
- 1/2 teaspoon baking powder
Adapted from aohmc.blogspot.com
In a medium mixing bowl, combine egg yolks, sugar, milk and vanilla together, whisk until well blend and turn to a light yellow color. Then, add flour and baking powder, mix well.
In another medium mixing bowl, beat egg whites with an electric mixer. Add pinch of salt and sprinkle 1 tablespoon sugar, this will help egg whites foamy easier. Beat on high about 5 minutes until turn to a stiff form peak.
Gently fold egg whites into to the yolk batter with a spatula, mix well.
Preheat rice cooker by pressing down the "cook" button and it will pop back to warm in a minute or two. Line 2-4 sheets of parchment paper on the bottom of rice cooker. (or brush oil on the bottom and the side of rice cooker).
Pour the cake batter into the rice cooker. Cover the hole on the cover with a small wet towel.
Press the "cook" button down and set timer for 10 minutes. It will pop up to "warm" in 1-2 minutes. After 10 minutes, press the "cook" button down again. Repeat 5-8 times until the cake is cooked ( a toothpick comes out of center of cake is clean, not liquid batter).
Flip the cake upside down to avoid sink in the middle.
The cooking time depends on the size and the watts of the rice cooker. It may take less time with high watts rice cooker. I have the inexpensive rice cooker and I had to press "cook" button 8 times to fully cook the cake.
If you use less parchment paper, the bottom of the cake will be more brown. I used 2 sheets for the cake in the picture.